What’s remarkable about this dish, from San Francisco chef Charles Phan, is that instead of developing flavor step-by-step, you stir together a bunch of ingredients—chicken, ginger, soy sauce, preserved black beans heated with garlic in olive oil—and pour them into a clay bowl that you place into a steamer. Thirty to forty minutes after steaming, you have fall-apart chicken that’s been infused with all of those other components and, because it all happens in one vessel, it makes its own sauce.
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